Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study-Reference-Cited by-同舟云学术

Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study

Published:2020-03-06 Issue:2 Volume:39 Page:129-138
ISSN:1536-8378
Container-title:Electromagnetic Biology and Medicine
language:en
Short-container-title:Electromagnetic Biology and Medicine

Author:

Calabrò Emanuele¹²,Magazù Salvatore¹²³⁴⁵

Affiliation:

1. Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences of Messina University, Messina, Italy

2. CISFA - Interuniversity Consortium of Applied Physical Sciences (Consorzio Interuniversitario di Scienze Fisiche Applicate), Biophysics laboratory, Messina, Italy

3. Le Studium, Loire Valley Institute for Advanced Studies, Orléans & Tours, France

4. Centre de Biophysique Moleculaire (CBM)-CNRS UPR 4301 Du CNRS, Orleans, France

5. Laboratoire Interfaces, Confinement, Matériaux Et Nanostructures (ICMN) - UMR 7374 CNRS, Université d’Orléans, Orléans, France

Publisher

Informa UK Limited

Subject

General Medicine,Medicine (miscellaneous),Biophysics

Link

https://www.tandfonline.com/doi/pdf/10.1080/15368378.2020.1737805

Reference56 articles.

1. Differential scanning calorimetric studies on thermal behaviors of myofibrillar proteins.

2. Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats

3. 50 Hz Electromagnetic Field Produced Changes in FTIR Spectroscopy Associated with Mitochondrial Transmembrane Potential Reduction in Neuronal-Like SH-SY5Y Cells

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